Yield: 1 serving.

5 U/12 prawns, peeled and deveined, raw
1 cup sliced button mushrooms
2 oz. clarified butter
2 tsp. minced shallots
2 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
1/4 cup white wine
2 Tbsp. chopped parsley
2 Tbsp. shredded Parmesan
1 pinch fresh basil chiffonade
2 Tbsp. whole butter
12 oz. linguine, par-cooked
4 cherry tomatoes, cut in half
2 Tbsp. diced red onion
1 Tbsp. lemon juice

1. Saute mushrooms, shallots, garlic, tomatoes, onions and parsley in hot skillet. Add butter and deglaze with white wine. Grill butterfly prawns. Cook linguine and toss with sauce. Place linguine into bowl, and arrange shrimp on top. Garnish with Parmesan and basil.

From: Chef Joel St. John, Houston Spenser's, Hilton Americas, Houston.